Tequila Day: two cocktails to celebrate the spirit of Mexico
July 24th marks Tequila Day, a special occasion to honor the most iconic of Mexican spirits.
To delve into the soul and evolution of tequila, we’ve chosen to spotlight the two drinks most closely associated with the sacred agave ingredient: the Tommy’s Margarita, born from the Californian genius of Julio Bermejo, and the Batanga, created in Tequila by a legend of tradition, Don Javier Delgado Corona.
Tommy’s Margarita: the revolution starts in San Francisco
In the late 1980s, fresh out of college, Julio Bermejo began working at Tommy’s Mexican Restaurant, his family’s venue in San Francisco.
Julio immediately decided to expand their selection of 100% agave tequilas - an unusual move at the time - quickly turning the venue into a reference point in the city for tequila lovers.
In 1990, he had the idea to create a variation of the classic Margarita by replacing Triple Sec with agave syrup.
As Julio recalls:
“In the early ’90s, we were already serving the Fresh Lime Margarita, which you could only find in one other place in the world: El Sombrero in California. However, ours was already a variation - we wanted it more acidic than sweet, whereas Americans were drinking a very, very sweet Margarita, which we didn’t like. So we changed the game, using fructose extracted from agave as the sweetener. We used to joke that Tommy’s Margarita wasn’t 100% agave: it was 200% agave, because even the sweetener came from agave.”
The success of Tommy’s Margarita was immediate, and the popularity of Tommy’s Restaurant quickly spread throughout the United States. In 2003, the Cámara Nacional de la Industria Tequilera named Julio Tequila Ambassador for the United States.
The Wall Street Journal called Tommy’s “The epicenter of tequila in the U.S.”, while CNN dubbed it “Tequila Ground Zero.”
Today, Julio tirelessly promotes tequila - not just in the U.S., but wherever his presence is requested around the world.
Tommy’s even made its way to Italy thanks to the legendary Dom Costa, a historic figure in the world of mixology and bars, who sadly passed away too soon. He was also a great friend of Julio’s. Here is his account:
I first met Julio by chance in Las Vegas in 2003. I was there for the Las Vegas Barshow. One day I “snuck” into a major event, and that’s where the famous London bartender Andre Masso introduced me to Julio. After an hour of talking, it felt like we had known each other forever.
I invited him to Italy and he didn’t hesitate: two months later, he held a tequila seminar in a room packed to the brim. He introduced Tommy’s Margarita to the crowd, sharing stories and legends about tequila, but most importantly, he talked about agave, a plant that was virtually unknown at the time.
Since then, he’s returned many times to our country, and his contribution to the growth of the tequila market has been nearly pivotal. Through his participation in Agave Experience, an event organized by Bartender.it, he has always shared tips, secrets, and curiosities about Mexico’s most iconic spirit.
According to Julio Bermejo, the success of his Margarita isn’t his alone:
“There are four people I will be forever grateful to: Dre Masso and Henry Besant, and then Giorgio Fadda and Dom Costa. We hadn’t even named the Tommy’s Margarita: it was just the Margarita we served at our family restaurant. Then Dre and Henry started presenting it through their Worldwide Cocktail Club, a consultancy focused on bartender training and brand strategies. After that, Dom and Giorgio presented it to the IBA [International Bartender Association], giving it global visibility.”
In fact, in 2011, the cocktail was officially included among the IBA’s “New Era Drinks.”
Tommy’s Margarita recipe
- 6 cl Tequila 100% agave (preferably Reposado)
- 3 cl Fresh lime juice
- 3 cl Agave syrup (1:1 with water)
Shake with ice, serve in a rock glass with a slice of lime. Simple, direct, elegant. Like Julio's philosophy.
Batanga: the Cocktail that tastes like Mexico
If the Tommy’s Margarita represents mindful modernity, the Batanga is pure Mexican folklore.
Created in 1961 by Don Javier Delgado Corona, the historic owner of La Capilla bar in the city of Tequila, the Batanga is a beloved cocktail, starting with its mysterious name. Legend has it Don Javier named it in honor of a loyal customer who, in Mexican slang, was a bit of a batanga - meaning on the heavier side. It’s also worth noting that in some regions, this refreshing drink is known as Charro Negro.
The Batanga’s standout feature, however, is how it’s made: it has traditionally been stirred with the kitchen knife Don Javier happened to be holding at the moment. Whether the knife had been used for guacamole, salsa, or cutting limes, it would impart a faint aroma of lime, sauce, or avocado.
A symbolic and rustic gesture, one that still lives on today, ideally using a knife reserved just for lime cutting.
After all, as Don Javier always said with a smile only true sages can share: “The secret isn’t in the knife. It’s in the love you stir it with.”
Every component of the Batanga plays a crucial role: the blanco tequila brings freshness and vegetal notes; the lime provides acidity; the Cola (preferably Mexican) balances with its sweetness; and the salted rim enhances every flavor.
Today, the Batanga, often seen as the Mexican cousin of the Cuba Libre, is experiencing a revival in popularity, thanks in part to the renewed interest in simple, identity-rooted cocktails.
Batanga recipe
- 5 cl Tequila blanco
- 2 cl Fresh lime juice
- Cola (enough to top the glass)
- Salt on the rim (optional)
Serve in a tall tumbler with ice and stir, if possible, with the classic Don Javier knife. A gesture worth a thousand garnishes.
Two spirits, one plant: the agave
The Tommy’s Margarita and the Batanga couldn’t be more different.
The first is a study in balance and awareness: each ingredient is carefully selected to highlight the tequila and deliver a refined experience.
The second is a toast to conviviality, a drink meant to be made and shared under the scorching Jalisco sun.
And yet, both share the same cultural root: a love for agave, a plant with ancient origins that embodies the deep connection between people, land and time.
A plant that grows slowly, and gives up its heart only to those who know how to wait.
